UC-NRLF 


B  3  in  flfl? 


<"^~!•♦-^•!*•^4••M••^•J••J••^•^•^•^♦^•{••^•^•I~^•I••J••^•'?-*^•5*♦^•^•^4••^♦♦ 


I^>l  i    i:<     1    \  <    \      1)111 


Tin:   ^!(    K 


I  -  1 1 1 1 


M  I  i.iT^vix'^     SI  :k\  K  I 


:•^••^•:••M•++4•+•{~^+++•^•^+*•^•M•++♦^•i••!••^•^+^'••t"^•^+ 


Digitized  by  tiie  Internet  Arciiive 

in  2008  witii  funding  from 

IVIicrosoft  Corporation 


littp://www.arcliive.org/details/emergencydietforOOunitricli 


EMERGENCY   DIET 


Sick  in  the  Military  Service. 


PREPARED  UNDER  THE  DIRECTION  OF 

THE  SURGEON  GENERAL  OF  THE  ARMY, 

tOR  USE  IN  THE 

COMPANY  OF  INSTRUCTION,   HOSI'ITAL  CORPS, 
WASHINGTON  BARRACKS,  D.  C. 


CAPTAIN   EDWARD  L.  MUNSON. 

ASSISTANT  SURGEON,  U.  S.  ARMV. 


WASHINGTON: 

COVKHNMENT    PRINTING    OkHi:E. 
1899. 


J  r  -  s  / 
rj3 


;    ",''>  7 


COURSE   IN    DIETETICS. 


COMPANY  OF  INSTRUCTION,  HOSPITAL  CORPS, 

WASHINGTON    BARRACKS,   D.   C. 


riRST  DAY. 

LIQUID   DIET. 


Milk : 

sterilized. 

Milk  punch. 

NVitli  mineral  water. 

Albunienized. 
Milk,  pe})tonized : 

Cold  process. 

Warm  process. 
Milk : 

Whey. 

Jntikot. 

SKCOM)   1)A^. 

LIQUH)    DIKT. 

Gruels: 

Oatmeal. 

Fa7-iiia. 

Kicc. 

Hard  bread. 

Arrowroot. 


ivi574H9 


("yi;R8B    IN    IUKTKTICS. 


I  1 1 1 1 : 1  >  1 1  \  ^  . 

i.ivi  '"  I'll  r. 
1  )riiiks : 

Li'liioliJulr. 
( )ran^i'a(l«'. 

Ki^^  lonioiiadc. 

SIk'Itv  an«l  o^g- 

Toast  water. 

C(»fT.'»'. 

T.a. 

roMtrii  i»AV. 

l.lVl'l'    I'IKT. 

Brotlis: 

Hccf  juice. 

B«*('f  juico,  b()ttI«Ml. 

Bct'f  tea,  1>« .tiled. 

HtM'f  tea  with  hydr«)chl"i  i.    :i.  i.l 

Heef  ln-oth. 

Mutton  broth. 

( 'li'uKiMi  lin>t  h. 

Ill  III  1 1  V  ^ 

i{i:\  ir.w. 
^i\  III  i»  v^  . 

I  KillT    PIKT. 

( 'aiilMMl  .^Miups : 
("liifkni. 
Mutton. 
Hoof. 
Chi  111  broth. 


COURSE    IN    DIETETICS. 

Eggs : 

Poached. 

Cooked. 

Boiled. 

Omelet, 

Custard. 

SK\  KXTir  DAY. 

LIGHT   DIET. 

Toast : 

Dry. 

Milk. 
Oatmeal : 

Porridge. 

-Mnsli. 
Farina : 

Porridge. 

Mush. 
Kicc: 

Plain  hoiled. 

Steamed. 
M  ilk  |»()i'i-i(lgc. 

Ki(;iri'n  dw. 

LIGHT   DIKT. 

Gelatine: 

Lemon  jolly. 
Coffee  jelly. 
Win.-  j.-lly. 


CorRSK    IN    DIETKTKS. 

I>ri<'(l  fruit : 

Stew«Ml. 

Baked. 
Frosh  fruit : 

Stcwod. 

Baked. 
rainu'd  fruit,  serving.:  of. 

,  MNIll    DAY. 

l.I<illT    KIKT. 

Potat(n*s: 

Baked. 

Roasted. 

Boil.'d. 

Maslwd. 
Beef : 

S«raj»«'d. 

Hroil'-d. 
Chicken: 

Stpwed. 

Miiic«Ml.  t»n  toast. 

II   N  I  II    II  \  \  . 

UKVIKW 

KI.KV  i:\TII    l>V%  . 

THE  miSlMTAL  STORKS. 

Boef  extra<t  : 
Botnllon. 
Ah  an  a<ldition  to  soups. 


COURSE    IN   DIETETICS.  7 

Maltt'd  milk. 
Cliocolate : 

As  food. 

As  flavoring. 
Arrowroot,  blancmange. 
Condensed  milk,  general  uses  of. 
Sn^'ar,  general  uses  of. 

1  WEJ.rTH  DAY. 

THE   RATION. 

Minimum  lield,  travel  and  emergency  ;  gen- 
eral vises  of. 
Hard  bread : 

General  uses  of. 

Toasted. 

Toast  water. 

Hard-broad  -I'ucl. 

Hard-bread  mush. 

Hard-bread  as  milk  toast. 

Brown  bctty. 
Bacon  : 

(xcneral  uses  oi'. 

Broiled. 

Fried. 

P.Dil.'d. 


C'OrRsK    IN    IMKTETlrS. 


I  II 1 1: 1  I  I  sill   II  \  ^  . 

I  UK    KATloN. 

CjiiiihmI  roast  l»oof: 

S<»uj». 

St.'W. 

Hasli. 
CaniifHl  salt  Jn'«'f : 

Stew. 

Hasli 

I  ni  i;  I  ii.N  I  II  n  \^  . 

THK   ItATIoN 
Hicr  l»U(l<lill^J. 

Bukt'd  liraiis : 

Soup. 
1't'a  iiu'al : 

S«»u|t. 

Mush. 
T  »inat4M'.s : 

Soil]). 
St«WCHl. 

Hak«'«l 

I  in  I.I.N  1 II  i>  w  . 

UKVIF.W 


RKCIPES. 


The  following  recipes  are  i^lanned  to  include 
such  simple,  digestible,  appetizing,  and  readily 
preparcfl  articles  of  diet,  especially  ada[)t('d  to 
the  needs  of  the  sick,  as  may  be  made  from 
the  components  of  the  several  rations  used  in 
the  field  or  on  detacliod  service,  the  foods  in- 
cluded in  the  lios])ital  stores  and  a  few  special 
articles  selected  for  their  nutritive  vahie,  ease 
of  preparation,  palatal)ility,an(l  probable  avail- 
ability U7ider  ordinary  circnmstances.  While 
the  nnml)er  of  articles  of  diet  which  can  he 
made  from  thc^se  food-stnifs  might  be  consid- 
erably augMnented,  it  is  believed  tliat  the  selec- 
tion made  herein  is  sufficiently  am])le  b»  meet 
the  r(Mpiii-ements  of  any  emergency.  Man>' 
food  materials  luiviiig  a  known  \alue  in  the 
uou)"isliment  of  the  sick  are  not  included  in 
this  list;  not  because  their  ulilily  is  unrecog- 
ni/,ed  ())•  underestimated,  hut  Ihrough  th<!  I'act 
that  their  special  characderistics  and  t  he  coudi- 
tions  of  {;ami)aign  or  (ield  service  are  sindi  that 
tliey  wouM  iiroh.-iMy  he  nnattainahle  at  the 
tinn-  when    most    to  he  rh-sired.      'I'he  Ilos|)ilal 

(0) 


10  RECIPES. 

Corps  man  s1j<>uM,  tliorofore,  in  his  care  of  tho 
-ick,  tni(lerstaii(l  how  to  make*  the  best  use  of 
such  articles  of  food  as  may  he  confi«h'ntly 
expected  to  be  availal»lc,  cither  wliully  or  in 
larj<e  part,  un<h'r  any  conditions  under  wliicli 
troops  may  be  rcfiuirc*!  to  serve. 


i.F(^rii)  Diiri'. 


■«  I  I  i:i  I  i/i:i»  M  I  IK, 


i'our  tlic  milk  into  a  granite  saucepan  (or  a 
loiiblc  boiler)  and  raise  temperature  of  milk 
to  about  !!•(•"  Falireiibeit.  Keep  it  at  tliis 
point  for  one  hour.  |)o  imt  boil  the  milk. 
Any  utensil  used  for  this  purpose  must  be 
ibsolntelv  i-lean. 


One  cup  of  milk. 

Two  tablespoonfuls  of  liran<ly  or  whisky. 

One  tea><|KMinful  of  su^ar. 

(iratiMJ  nutinej^,  to  tjiste. 

Sweetun  the  milk  ( preferal>ly  sterili/ed  )  with 
lie  KUKar.  Stir  into  it  the  brandy.  Shake  it 
ip  well  by  pouriuff  from  om*  <up  to  another. 


RECIPES.  11 

or  by  the  use  of  a  milk  sliaker,  until  a  frotli  is 
formed.  Grate  a  little  nutmeg  on  top,  and 
serve. 

The  term  "cup" in  this  i'ecii)e,  asin  all  others, 
means  the  tea  cup,  holding  eight  ounces. 

MIl.K    Willi    MIM:KAI,(H{   AKKATKl)   WATERS. 

Mix  equal  quantities  of  sterilized  milk  with 
seltzer,  soda  water,  or  lime  water,  and  serve 
immediately. 

AIJJl  MEMZi:])   >riJ>Iv. 

Beat  up  the  white  of  an  egg  till  light.  Add 
a  good-sized  pinch  of  salt  and  four  ounces  of 
fresh,  cool  milk  which  has  been  sterilized.  A 
little  sugar  may  be  added  if  desired. 

IM;i*r«)M/,KI)   MILK     (OM)   PItOC'KSS). 

Into  a  clean  quart  bottle  juit  the  contents 
of  one  i)e])tonizing  tube,  mixing  it  with  I'mir 
ounces  of  crtld  water.  Add  one  ])int  of  fresh 
cold  milk,  shake  thoroughly  and  place  the  bot- 
tleoii  ice.     Use  clean  cotton  to  plug  the  bottle. 

In  [)lace  of  the  peptonizing  jtowder,  tive 
gi'iiins  of  pepsin  and  fifteen  grains  of  sodium 
bicai'bonate,  to  be  obtained  fi-nm  I  lie  <l  ispen- 
sary,  nuiy  t)e  employed. 


r.'  i:k<  ii'Ks. 

I'l  I' H  )\  i/i:i>  MM  K     w  \i:m   i'imm  i:«*.s). 

Into  a  <-l«'an  <|Ui»rt  jaror  liottlt*  jiut  tlio  pow- 
der coiitaiiM'il  in  <»n»'  df  the  tulu's  alK»v«'  nn'i 
tidiHMl,  to^jotlicrwitli  four  ounces  of  cold  watoi 
Add  one  jiint  of  frosli  milk  and  shake  the  whole 
well.  Place  tile  liottlc  in  a  pan  (»r  kdlle  of 
hot  water  maintained  at  such  a  tem]M'ratur«- 
that  the  hand  can  just  be  held  in  it  without 
dis<-onifort .  Keep  the  hottle  in  the  water  for 
ten  minutes.  /'»//  mi  lln  icr  immediately  aft«'i- 
renjovinp:  from  the  hot  hath  to  check  further 
dij^estion.  If  ice  is  not  availahle,  jK»ur  the 
milk  into  a  saucepan  and  heat  tpiickly  to 
hoilini;. 


Warm  one  pint  of  niilk  to  ahout  ))hi(»d  heat, 
1(K»  Fahrenheit.  Dissolve  half  a  rennet  tahlet 
in  on*'  tal>les|MK)nful  of  rojd  water.  Stir  it 
into  the  milk  and  let  stand  until  the  lattei- 
curdled.  which  will  he  in  a  few  minute> 
Kretik  U|)  the  curd  with  a  lork  and  strain  ol) 
t  he  li<{tii<l  (whey  ).     Tliis  nmy  hesweeleued  with 

ipir,  and  when  c«Hiled   makes  a  refreshinj^: 
•  Irink  for  fev«'r  patients. 

.11  \KKT. 

Heat    «ine  pint   <»f    fresh   unlMtiled    milk   to 
alKJut  hhM>d  heat.  100'  F»hronh«Mt.     Dissolve 


RECIPES.  13 

a  full  tablespoonhil  of  sugar  in  it.     Add  half 

a  rennet   tablet  which  has  been  dissolved  in 

(jne  tablespoonful  of  cold  water.     It  will  set 

the  milk  in  about  fifteen  minutes.     Put  in  a 

cool  place  till   ready  to  be  used.     It   can  be 

served  plain,  or  with  cream,  sugar,  and  a  little 

nutmeg. 

oATMEAi.  <;uui:l. 

Two  tablespoonfuls  of  oatmeal.  (Rolled 
oats.) 

(hw  pint  of  Avater. 

<)ne-half  teaspoonful  of  salt. 

<  )ne  teaspoonful  of  sugar. 

Heat  the  water  to  boiling.  Add  the  salt  and 
then  the  oatmeal.  Cook  it  in  a  saucepan  for 
thirty  minutes  on  the  fireor  in  a  double  boiler 
for  two  hours,  then  strain  through  a  fine  wire 
strainer  or  piece  of  clean  gauze.  If  fresh 
milk  is  to  be  had,  use  it  to  flavor;  if  not,  use 
condensed  milk,  one  teaspoonful  to  tlic  half 
pint  of  grui-1. 

lAIMNA  (ilUKI.. 

One  tablesjxjonful  of  farina. 
( )ne  pint  of  water. 
One  teaspoonful  of  sugar. 
One-half  teaspoonful  of  s;ilt. 
Into  one  [)int  of  water,  raised  to  boiling,  put 
a  half  tt'MS|»ooiifiil  of  salt  ;   then  add  t  hi'  f;irina 


1 1 


KEril'KS. 


ami  ctH)]i.  f(»r  twenty  niinutcs.  Flavor  witli 
su^araiid  coiidcnst'd  milk,  if  fn-sli  milk  is  not 
available.     Strain  an<l  serve  hut. 

Ill  this  recipe,  as  in  others,  <'outlense<l  milk 
is  used  in  a  strength  of  one  toaspoonful  to  the 
half  j»int  "f  uniel. 

T\v<»  lablesjMionfuls  t»f  rice,  or 

One  talilesj»ooiifnl  of  rice  flour. 

One  pint  of  boiling  water. 

One-half  leaspoonfnl  of  salt. 

( )ne  teasj>oonful  (tf  su^ir. 

Wash  the  rice  thoroughly  in  two  wal»T> 
iltei-  removJMg  any  speck.sthat  nniy  be  niixed 
in  the  ^.jrain.  Have  the  cooking  water  boiling. 
A'ld  the  salt  and  then  the  rii-e.  Boil  for  two 
hours,  when  the  rice  should  be  almost  entirely 
lissolved.  Strain.  Add  couden.';«'«l  milk  and 
-agar,  if  desired.  Somi-  pei-sons  ])refir  the 
use  of  salt  alone. 

If  ground  rice  oi-  lice  Jlour  is  used  it  should 
be  mixed  with  c<dd  water  before  mi.xiug  with 
boiling  wjiter  an«l  nnjuires  but  tlurty  minutes 
boiling.     Flavor  with  sugar  or  condensed  milk. 

li  VHI>-llltl..VI>  (.1(1   Kl.. 

Toa>1  hard-brea<l  tlmroughly  an<l  grind  it 
into  a  powdt  r.    To  one  jiint  of  lioiling  water.  t«» 


RECIPES.  15 

wliicli  oiio-lialf  teaspooiiful  of  salt  lias  been 
added,  add  two  tablespoonfuls  of  hard-bread 
powder.  Boil  ten  minutes  and  then  strain. 
Flavor  with  one  teaspoonful  of  sugar  and  one 
teaspoonful  of  rondeiised  milk  to  each  cu])ful 
of  the  gruel. 

One  tablespoonful  of  arrow  i-oot. 

One  pint  of  hot  water. 

One  teaspoonful  of  sugar. 

One-third  teaspoonful  of  salt. 

Wet  the  arrowroot  with  two  tablespoonfuls 
of  cold  water,  mixing  the  salt  and  sugar  witli 
it .  Pour  on  the  hot  water  and  boil  for  twenty 
minutes,  stirring  constantly.  Arrowroot  gruel 
may  be  flavored  with  cinnamon  by  boiling  a 
small  piece  in  the  water  with  which  the  gruel 
is  made.  Nutmeg,  lemon  peel,  lemon  juice, 
or  sherry  wine  may  be  used  for  flavoring; 
l)ut  tlie  sherry  shoiihl  bf  ax-oidcd  unless  tin- 
gruel  is  to  be  served  coM. 

i>i:m«>\  ADi:. 

One  lemon. 

One  tablespooiilul  of  sugar. 
( )ne  cup  ol'   water. 

Wash  and  wipe  the  lemon.  Squeeze  the 
juice    into  a   glass  or   bowl.     Then    add    the 


I<"-  i:K(  ii'Ks. 

-ii^^ar,  |M.ur  <»n  tin-  water  :iii<l  strain.     Sorve 
it  «>nrr.     li<»il<?«l  or  stc'rili/.p<l  wat<'r  should  Ik.» 

11S»'«1. 

<  1 1 ;  \  N  < .  I    \  I M 
C)ne  ofaM,:^f. 

Oiu*  ti'asi»<»onful  of  sutjar. 

Oiu'  <ui)  of  wal«*r. 

Wjisli  and  wijM'  tin-  oraii^**.  SijiH't-zr  the 
Miiri*  into  the  sugar.  Ad<l  thcccdd  water,  pre- 
viously boiled.     Strain  and  servo. 

VAH.-\tUi. 

Tw<^»  teaspoonfuls  of  sn^^ar. 

One  i'U|»  of  milk. 

Salt,  to  taste. 

Beat  the  eirj?  up  till  liK'''-  A"i<l  »UL;ar  and 
-alt  and  tlnii  the  milk,  whicdi  is  hetter  when 
not  t«K)  cold.  With  the  addition  of  one  i)r  two 
'  I'l'    1  ■'..nfuls  «)f    lirandy  this  makos  a  very 

I  •     .  ;  ..••niii:;  drink  for  eon\  aU'srents. 

i.i.i.  I  I  Mo\  \i»i:. 
<  )ne  t-K^'. 

One  small  lemon. 

Two  teas|Mionftils  of  su^ar. 

Heat  upthe  white  and  ycdk  of  thee^^  separ- 
it4'ly  :  add  su^arto  yolk.  When  )K>th  areli^;ht, 
ini\  them  lot^etlierand  add  tin'  strained  jtiiee 
•  f  theleinon.  Potir  intoM  i^Ias-.  m"!  ^.  •  ^  .•  n  iti. 
I  siKJon. 


RECIPES.  17 

A  little  cold  water  maybe  added  if  the  beaten 
gg  is  too  foamy. 

SUKHKY    ANJ)   I'AiG. 

One  egg-. 

One  teaspoont'nl  of  sugar. 

Two  tablespoon fuls  of  sherry  wine. 

Break  the  egg  into  a  bowl  and  add  the  sugar. 
Jeat  the  two  together  until  they  are  tlio- 
oughly  mixed.  Add  two  tablespoonfuls  of 
lierry  wine  and  an  equal  (quantity  of  cold 
rater.  Mix  thoroughly,  strain,  and  serve 
inmediately. 

TOAST  WATER. 

Toast  three  slices  of  soft  bread  till  very 
irown  and  dry  thrf)Ughout.  Break  up  fine, 
dd  one  pint  of  boiling  water,  and  set  aside 
f)r  fifteen  minutes.  Turn  into  a  strainer  or 
>iece  of  gauze  and  strain.  The  water  thus 
ibtained  may  be  ii^cd  |»laiii  oi-  a  little  sugar 
<r  condensed  milk  may  be  aildrd.  If  may  bo 
erved  either  hot  or  cold. 


To  I 'a  ell  rill)  of  water  allow  one  1  ablcs]  looii  fill 
r  i-o(Y(M',  freshly  r(jast('(l  and  ground.  Have 
lie  water  boiling.  Mix  the  colVcc  with  a  little 
olil  water  ami    poiii'  it  into  the  hoiliii^- water. 


IS  KEril'KS. 

L«'t  tlio  whole  come  to  a  boil  an«l  then  sot  asiih* 
f<»r  livf  or  ten  minutes  tosto^'painl  settle  iM-fon- 
using.  If  muddy  it  may  he  clean**!  by  Indl- 
ing  with  egg  shells,  <tr,  in  their  abseno«',  by  a 
dash  of  i-old  watrr.  A<hl  sugar  and  milk  t<i 
flavor  as  desired. 

To  each  half  pint  nf  boiling  water  a<l<l  one 
teaspo<jnful  of  tea.  Let  it  st<»ep  or  infu.sc  f<»r 
five  minutes.  Never  let  tea  boil.  A<hl  sugar 
and  milk  t<»  tlav«»r  as  desir«*d. 

ni.K.F  .11  H  r.. 

Cut  a  lean  piece  of  sti-ak.  from  the  r<»un«l  or 
other  good  portion,  about  one  half  pound  in 
weight.  Remove  all  fat  and  libr<»tjs  ti.ssue. 
Broil  over  a  clear,  hot  tire  .so  that  it  beconies 
pink  and  full  of  juice.  It  should  not  be  merely 
done  on  the  outside  and  raw  inside.  Cut  into 
small  pieces  and  sipieezeout  tin'  juice.  A<ld  a 
little  salt  and  it  is  ready  to  .serve. 

If  it  is  niM'tled  warm,  place  the  cup  holding 
the  jui<'e  in  a  bowl  of  warm  water.     Do  not 
let  the  temperature  of  this  water  exce«»<l   1«" 
Fahrenheit . 

Ill  I  I  .11  K  I     no  i  I  I  r.i>  . 

Cho«»s«'  a  gO"ii.  well-llavored  pie<'«'  of  be<'l, 
lialf  a   pound   in  weight.     Cut   away   the  fat, 


RECIPES.  19 

javiiig  only  tli(^  lean.  Cut  this  u^j  into  small 
ieces.  Put  it  into  a  clean  glass  jar,  and  cover 
lie  latter.  Set  the  jar  in  a  deep  saucepan  of 
old  water  and  heat  gradually  for  one  hour, 
'hen  strain  out  the  juice  and  press  the  meat. 
Ldd  a  little  salt,  and  serve. 

If  the  temperature  of  the  water  exceeds  160° 
'ahrenheit,  the  beef  juice  becomes  brown  and 
aky.  A  half  pound  of  beef  should  give  fi-om 
lirre  to  four  tablespoonfuls  of  juice. 

BEEF  TEA  (BOTTLED). 

Select  and  prepare  the  beef  as  for  bottled  beef 
lice,  except  that  to  each  half  pound  of  meat  a 
np  of  cold  water  should  be  added,  pouring 
tie  water  over  the  beef  after  it  has  been  put 
1  the  jar.  The  liquid  thus  obtained  will 
Bsemble  the  bef-f  juice  in  every  respect  except 
Lrength.     Add  :i  liltlf  salt  and  serve. 

BEEF  TE.\.  wnil    ll\  I>1!<K  M  I.OISK     A<  II). 

Select  and  prc'iiare  the  beef  as  above.  Put 
1  a  bowl  and  pour  over  it  one  cupful  of  cnld 
rater,  to  wliidi  five  di'r)[)s  of  <lilu1<'  liyilm- 
liloi'ir  acid  have  been  addi'd.  Let  the  wliojr 
taixl  foi'  t  wo  hours  inacool  placi'.  St  rain,  a<ld 
alt  to  llavor,  and  serve  cold.  This  tea  may  be 
.eated.  hut  thi-  alhuineii  \vhi(di  cnagulatos  and 


20  RECIPES. 

appears  as  brown  flakes  should  n(»t  bo  strainefl 
out,  for  it  is  111*'  nutritious  portion  of  tin-  tea. 

iti'.r.i'  oi:  M  I   I  I  ( )N    Hi:< )  I  II . 

One  )n>UIi<l  of  lean  beef  (di-  mutton). 

One  (juart  of  water. 

One  teasj)oonful  of  suh. 

Soak  the  meat,  previously  diopiKMl  tint*,  in 
the  cold  saltetj  water  f(»rat  least  two  hours,  in 
the  ve.«<sel  in  which  it  is  to  be  cooke<l,  keeping; 
it  on  ice  or  in  a  cool  place  <luriny  this  time. 
Then  expose  to  moderate  heat.  Keep  tin*  ves- 
sel covered  and  allow  the  broth  to  simmer, 
keepinjj:  up  the  orijj:inal  (juantity  of  water,  foi 
three  hours  at  h'ast.  Let  it  cool  over  ni^ht, 
.skim  oil*  the  fat  in  the  morning,  and  k»'e]»  cov< 
erod  in  a  cool  place  until  needed.  Heat  an<l 
serve  as  re(|uire<l. 

(  iiK  ki:n  nitoiii. 

Fowl.s  iiif  better  to  n.se  for  broth  than  yotinj^ 
chickens.  IMuck  and  prepare  by  sinj^ein^  with 
a  blazinj.r  newspaper,  straw.  «.r  dry  ^rass.  I^e- 
inov«'all  refuse — entrail.s,  oil-ba^.  «'roi»,  lunj^s, 
etc.  Wash  well  in  cold  water;  then  cut  Uf 
and  disjoint.  Put  «ine  ])ound  of  chicken  int« 
a  (|Mart  of  cold  salted  water  iind  simmer  foi 
twohonis;  tli<ii  b<»il  for  two  hours.     Add  rice 


RECIPES.  21 

»r  powdered  hard-bread  or  soft  bread  crumbs 
n  the  proportion  of  one  tablespoonful  to  each 
[uart  of  water.  Vegetabk^s,  such  as  onions, 
garlic,  carrots,  celery,  and  parsley  may  also  be 
ised,  a  tablespoonful  to  the  quart,  and  should 
)e  put  in  when  the  broth  is  first  put  on  to  cook, 
5train,  remove  the  fat  and  serve  hot. 

To  render  canned  soups  ready  for  eating, 

limply  raise  them  to  the  boiling  point  either 

)y  immersing  the  cans   in  boiling  water  for 

lalf  an  hour  to  thoroughly  lieat  the  contents, 

)r  by  emptying  and  heating  the  same  in  a 

jraiiitc   saucepan.      After  diluting  with   the 

jropei"  amount  of  water,  following  directions 

)n  the  cans,  they  are  ready  to  serve.     Before 

leating  any  canned  article  a  hole  sliouhl  be 

juncturcd  in  tln^  u])por  end  of  the  can. 
/ 

<  J. AM    i;i!<)'ni     (ANN  Kl)  . 

This  may  be  served  hoi  or  cold.  Jf  llie 
Drotli  is  desired  plain,  simply  lioat  to  the  tem- 
perature required.  Do  not  boil.  It  can  also 
be  given  iced ;  and  if  fresh  milk  is  availo.ble, 
Lise  e(jual  i)arts  of  milk  and  climi  .juice,  lieated. 


KEt  ITES. 


si;m  i-^oi.i  I ».  (  >i;   i.m  .  ii  i    in  ir. 


iM)  \<  iir.n  I  <.«.-. 

I'our  sunicit'iil  boiling'  water  into  a  «"l«*Jin 
(jookiii^f  utensil  and  add  salt  in  the  i)roiM)rtion 
of  om*  tfasponnful  to  tluMjuart  ("f  wator.  Pla<f 
it  xn  tin*  stove  to  boil.  Break  a  fresli  egg  into 
a  small  dish  and  when  the  water  lK)ils  slidf 
the  eggs  gently  into  it.  Wlu'n  the  alhiinu-n  or 
white  is  firm,  or  at  the  end  of  two  nnnutes 
lift  the  i"^ii  out  of  tlie  water  with  a  skimmer 
and  place  on  a  jiieee  of  hot,  nicely  l>rown«'d 
toast  or  hard-tack.  Sprinkle  witli  a  litth-  salt 
ami  j>epp«'r  and  serve  hot. 

I'll!  into  a  .saucepan  as  many  eggs  as  are  to 
In-  c<»ok«Ml.     I'our  over  them  water  enough  to 
i-over.     The  water  shotild   have  heen  brought 
upnotiiuito  to  thebr»iling  point.     Ix't  the  egg 
stay  in  the  water  from  .seven  t<t  ten  minutes  an^ 
the  result  is  an  evenly  c<H»k(Hl  i-gg  throughout 
When  the  water  is  jMiureil  on  the  eggs  do  not 
set  the  pan  cm  the  stove.      Xo  further  heating 
is   nHjuired.    but    the  wat<»r   should     not     !•■ 
allfiwcMl  Ui  «'<K)1  down  too  rapidly. 


RECIPES.  23 

MOILKI)  EGGS. 

Carefully  put  into  boiling  water  as  numy 
■ggs  as  are  to  be  cooked.  For  soft  boiled 
!ggs  leave  iu  three  minutes  and  tlien  at  once 
emove.  For  hard  boiled  eggs  boil  from  seven 
o  ten  minutes. 

OMELET. 

Two  eggs. 

Two  tablespoonfuls  of  milk,  cream,  or  water. 

( )ne-fourth  tablespooziful  of  salt. 

Pepper,  to  taste. 

Boat  up  the  yolks  and  whites  sei)aTately. 
^dd  the  salt  to  the  yolks.  Mix  the  whites 
i,nd  yolks  together  with  the  milk,  cream,  or 
vater.  Place  a  small  ])icce  of  butter  or  bacon 
at  in  a  pan  or  plate  hot  enough  to  melt  it. 
^our  in  the  omelet  and  with  a  sharp  knife 
(losen  the  edges  and  fold  over  into  a  half  circle. 
kVhen  done,  turn  out  on  a  plate  and  servo  hot. 
When  milk  can  not  be  hud  water  may  be  used. 

Spanish  omelet  has  minced  onion  added  to 
he  above.  An  excellent  addition  to  the  plain 
)melet  is  a  dressing  made  of  canned  tomatoes 
md  boiled  (•ruml)led  hard-bread,  strained,  som- 
oncd,  and  heated  together.  Never  use  flour 
n  ail  omelet,  as  it  can  not  be  cooked  sufficiently 
11  the  short  t  iiiif  ili;it  should  be  givi'ii  to  eggs. 


i;4*  UK<  II'KS. 

I!  \  K  1  1  >  «  I  >-  I   \  i;i». 

( )ii«'  jtiiit  of  fnsli  milk. 

Two  e^^gs. 

One-tliinl  toaspoonful  of  salt. 

Twd  tablcsjKxMifuls  of  sugar. 

Small  |ti('C('  (»f  cinnamon. 

Put  tlif  ciiiiiMnion  in  the  milk  an«I  j)our  into 
a  sanrt'jtan  to  ln-at .  Hffak  the  cLrgs  intoa  Itowl 
with  the  .sugar  and  salt  and  l)cat  until  well 
mixt'fl  l»ut  not  light.  Wlnii  tin-  milk  conit 
to  a  l>oil  pour  it  over  tli«'  fggs.  Stir  slowly 
lo  dissoh  ('  tln'  sijgar.     Strain  tlit*  mixture  into 

ips,  set  them  in  a  deep  pan  of  l»oiling  wat< 

;ind    l>ak<-  for  twenty  minutt-s  in  a  mo(h'ratol\ 

hot  ovcii. 

iH{^    i"nv-r. 

Cut  the  liread  ill  slices  oiie-lhirtl  of  an  inch 
in  thickness.     Toast    may  he   iiui<h'  i-itln-r  hy 
drying  hrea<l  in  an  oven  and  then  placing  in 
toaster  over  lire;  or  the  bread  may  he  alIowe<l 
to  dry  and   hiowii  in  the  oven.     Toast  that  is 
moist  and  soft  in  the  niidtih-  should   never  1 
given  an  invalitl.     Have  it  <lry,  crisp  throng! 
out,  and  of  a  g<»lden  brown  in  color.     Ser\ 
hot,  eitln-r  dry  or  buttered. 

MII.K    lOAsr. 

I'tit  a  Clip  iif  milk  into  a  sauci-]ian  and  let  ii 
ln-at   to  tin- boiling  point.      Ila\i-  nady  thit 


RECIPES.  25 

slices  of  nicely  browned  toust.  Put  a  little  salt 
in  the  milk  and  pour  it  over  the  toast.  A  little 
butter  may  be  si)read  on  tlie  latter,  but  it  is  a 
more  delicate  dish  without  it.     Serve  hot. 

OATMEAT.  I'OinniXiK. 

Three  tablespoonfuls  of  oatmeal. 

One  pint  of  boiliny  water. 

One-fourth  teaspoonful  of  salt . 

Cook  for  two  hours  in  a  double  boiler. 
Oatmeal  is  very  appetizing  when  served  cokl 
in  mold  shapes,  and  it  will  fre(iuently  be  eaten 
in  this  way  when  it  would  1)e  refused  if  served 
in  any  other  form.  Variations  may  be  made 
by  using  farina,  browm^d  rice  (browned  in  the 
oven  before  steaming  and  molding),  arrowroot, 
etc.,  giving  further  change  by  serving  occa- 
sionally with  sweetened  fruit  juices,  fresh, 
dried  or  canned,  instead  of  creniii  oi'  milk. 

<)  A  TMl.AI.   Misn. 

<  )ne  cuj)  of  oatmeal.      (Rolled  oats.) 

Three  cups  of  boiling  water. 

( )ne  teaspoonful  of  salt. 

Pick  over  the  oatmeal  })efore  using.  Boil  for 
half  an  hour.  Coarse  oatmeal  requires  from 
two  to  tlni'O  liours  cooking.     Salt  sliould  l)e 

added  to  t  lie  W;i  lei'  before  t1ie  (i;i1  men  1    is  IHlt    ill. 


2«5  RECIPES. 

r  \  l!l  N    V    \|  I    -II    <i|;    !•«  .IflMlM,  I.. 

Throf  tablespoonfuls  of  farina. 

( >ii«'  pint  of  Ijoilinj,'  wator. 

<)n<'-lialf  t»'aspo(»nful  of  salt. 

'I'lif  water  must  In?  boiling  before  puttinjj:  in 
tlie  farina.  Hoil  for  lialf  an  hour.  It  may  l)e 
served  with  fresh  milk,  or  conden.'^ed  milk 
<liluto<l  one  to  four  i»arts  of  lx)ilinjf  water, 
or  with  stewed  dried  fruit,  sucli  as  prunes, 
prac-hes,  (.r  apples.  Cold  farina  mush  may  ]»•• 
slieed  and  fried  for  the  use  of  convaloscents. 

ri.  \i  N  lioi  I.I  i»  KM  i:. 

One-half  cup  of  rice. 

Two  cups  of  lK)iling  water. 

(^ne-lialf  teasptwmful  of  salt. 

Piek  tlu'  rite  clean.  Wash  thoroughly  in 
two  waters,  jMniringoff  the  last  when  rea<ly  to 
put  the  rice  into  thi-  ])oiling  wjiter.  Pour  in 
the  rice  and  l)oil  stea<lily  for  half  an  hour.  In 
or<ler  t<»  see  if  the  rice  is  done  take  out  some  of 
tin*  grains  an<l  crush  between  the  fingers.  If 
don««it  will  mash  easily  and  (tnA  perfectly  soft. 
!><»  not  stir  the  rice,  as  this  will  C4»use  it  to  fall 
I'*  the  hot t4 mi  and  burn.  Serve  with  sugjir  and 
fresh  <»r  concIenstHJ  milk,  or  with  stewinl  fruits. 


RECIPES.  '^i 

STEAMED  UK  E. 

Wash  the  rice  thoroughly  in  two  waters. 
Jse  in  same  proportions  as  are  given  for  boiled 
•ice.  Use  a  double  boiler.  Have  the  water 
)oiling  in  lower  boiler.  Place  the  above  mix- 
ure  of  rice,  boiling  water,  and  salt  in  the  upper 
;hamberand  let  cook  for  one  hour.  Do  not  stir. 
^eep  the  rice  covered  while  steaming,  and  keep 
he  lower  boiler  well  supplied  with  boiling 
vater.     Serve  as  with  boiled  rice. 

MII.K   I'OIJIMDGE. 

The  flour  for  milk  porridge  should  bo  pre- 
pared in  the  following  manner:  Tie  up  in  a 
nuslin  bag  or  a  towel  as  much  flour  as  desired 
md  boil  for  four  or  five  hours ;  then  bake  until 
Iry  in  an  oven.  To  make  the  porridge  grate 
;wo  tablespoonfuls  of  the  dried  flour,  mix  it 
*vith  cr)ld  water  into  a  paste  and  add  to  it  one 
Dint  of  boiling  milk  or  boiling  water.  Boil  for 
;en  minutes.  If  water  alone  is  used  to  make 
:he  porridge,  condensed  or  fresh  milk  may  be 
^iscd  in  addition,  in  cfiual  parts  or  diluted  one- 
tialf  with  water. 

Condensed  milk  used  in  this  recipe  is  made 
in  the  strength  of  one  part  of  condensed  milk 
bo  four  of  water.  Salt  is  added  in  the  propor- 
tion of  one  teaspoonful  to  the  quart  of  boiling 
milk  or  water. 


.'S 


REni'Ks. 


I.I  MoN  .1 1.|.|.^  . 

One-fourth  box  of  golntiMc. 

<  >Mc-f<>urth  cuj)  of  c«>kl  wat««r. 

Onc-fourtli  cup  of  frcsli  lein<»ii  juico  (about 
tlM'  aniuuut  yicldt'd  liy  two  li-mons). 

Threo  taljlfspoonfuls  of  suijar. 

One  and  on«'-fourtli  cui»s  of  boiling  water. 

Put  the  gchitino  to  soak  in  the  coM  water, 
.ilxait  twenty  minutes  being  re<|uire<l  for  this 
process.  When  diss.»lved  jH.ur  «»n  th<'  boiling 
water.  Add  the  lemon  juice  and  sugar.  Stir 
tiion.ughly  and  strain  thntugh  a  line-me.sh«(] 
clotli  int«»  a  china  or  granili»-ware  mold,  cool 
ing  in  a  refrigi-rator  or  l»y  phuing  in  a  pan  o: 

cold  water.     Ncv •  .    tin  molds  for  lemo; 

ji-lly. 

<  «»i  1  i;i:  .11  I  I  >  . 

OiH'-fourth  box  of  gelatiiM-. 

One-fourth  cuji  of  cold  water. 

One  cup  of  boiling  water. 

One-lialf  cup  of  strong  cofTrM*, 

Two  tabh'spoonfuls  of  sugar. 

Soak  the  gelatine  in  the  cold  water  for  hall 
an  hotir.  Pour  on  the  Iniiling  water,  then  pui 
in  the  sugjir  and  c«»iree.  Strain  it  through  :i 
cloth  into  a  mold  or  dish  in  which  it  may  b' 
'•'"ilod.  <'itlM«r  in  a  i»an  of  iced  water  «»r  in  .i 


RECIPES.  29 

efrigerator.     Coffee  jelly  may  l)e  served  with 
■ream  and  sugar. 

Have  the  coffee  strong,  two  tablespoonfnls 
)f  coffee  to  each  cup  of  water.  Where  vanilla 
!xtract  is  available,  one-half  teaspoon fnl  will 
)e  advantageously  added  to  the  above  recipe. 

MINE  JELLY. 

( )ne-foiirtli  hvx  of  gelatine. 

One-fourth  cup  of  cold  water. 

One-half  cup  of  sugar. 

One-half  cup  of  sherry  wine. 

One  and  one-fourth  cups  of  jjoiling  water. 

( )ne  small  piece  of  cinnamon. 

Put  the  gelatine  and  cold  water  together  in 
a  dish  large  enough  to  hold  the  whole  mixture. 
Let  it  soak  for  half  an  hour;  then  pour  the 
boiling  water  (in  which  the  piece  of  cinnamon 
[las  been  simmering)  over  the  softened  gela- 
tine. A.dd  the  sugar  and  wine,  strain  through 
a  clean  clotli  into  a  china  or  granite-ware 
mold,  and  cool  it  in  ;i  I'cfrigerator  or  a  pan  of 

cold  water. 

sr i:\vi: I)  imuves. 

One  pint  of  i)i-un(!S. 
One  and  one-half  j)ints  of  water. 
One-fourth  cup  of  sugar. 
.Tuicf;  of  one  hanou. 


'■<>  HE<  ll'ES. 

S«»ak  tlu'  i»iuiies  fur  liftrt-n  niinulos  in  wai  i 
wattT  to  soften  the  dirt,  Wasli  carefull} 
rt'jcctiii)^  tli<ise  that  f<*«'l  ^^rainilar  or  aru  wonii- 
fat«'ii.  Stew  tlu'in  in  thi*  .su>;ar  unci  water  in 
a  covered  saucepan  from  one  to  two  hours,  or 
until  tondcr.  Thr*  fruit  sli(»ul«l  l»e  pluni]),  soft, 
and  tender  tu  tin-  st<nit'.  As  the  water  evapo- 
rates r«»st(in'  the  amount  s<»  tliat  there  will  he 
as  much  at  tin*  end  as  at  the  he^innin;;  of  tin* 
«*o<»kin^.  Adii  the  lemon  juiii  In-fore  t.ikinir 
olT  the  fire.     Cool,  jind  serve. 

-  I  I  \\  I  II   i>i;i  I  i»    \  I'ci.i  ».    \  i-i:i(  <  >  I  «.  I  n: 

IT.  \(   11  l>. 

W'asii  the  fruil   t honiMj.;hly .      >ii>;ik   Ii>i-  im. 
or    live   hours   in    the  cold    water   it    is   to   1 
c'Otiked  in,  usinj;  only  a  suflicient  <|uantity  < 
wat«'r  to  cover.    Heat  in  a  <<tvered  ^ranite-\\  ai 
saucepan,   simm«'rinu  slowly   for  two  hour- 
Do  not  hoil.     If  the  fruit  is  allowi**!  to  simmer 
it  will  not  burn  or  need  stirrinj^:,  which  hn-ak^- 
it  up  and  makes  it    look   unsightly.     Apricot> 
niM'd  plenty  of  sugar,  hut   this  should   not   !•< 
added  until  five  minutes  hefore  taking  oflf  the 
lire.      l/«Miion  jiiii'e  or  lemon  pifl  nuiy  he  added 
lo  iMMirly  flavored   apples,  n  tahlesixMinful  of 
the  juice  or  the  peel  of  half   a  lenuui  to  lh< 


RECIPES.  ol 

01111(1  of  fruit ;  or  spices  may  be  used  for  fia- 
oriug.  The  use  of  brown  sugar  is  to  be  pre- 
erred  for  this  purpose  because  of  the  l)etter 
avor  which  it  gives. 

STJEWEL)   IIANN    Al'1'l.ES. 

Wash,  pare,  and  core  three  apples  (tart  are 
•est) ;  put  them  into  a  saucepan  with  a  cup  of 
rater  and  two  tablespoonfuls  of  sugar,  and 
tew  gently  till  they  are  soft,  but  not  broken. 
^  tablespoonful  of  lemon  juice  may  be  added 
•efore  they  are  taken  from  the  fire  if  the 
pples  are  poor  in  fla\'or.  A  bit  of  lemon  peel, 
innamon,  or  cloves  is  also  a  good  addition. 

Any  wholesome  acid  fruit  can  be  prepared 
n  about  the  same  manner. 

I'.AKi:i>    AIMM.KS. 

Select  fair,  sound,  and  preferably  tart  apples. 
kVash  and  wipe  them  and  cut  out  the  cores, 
omoving  all  the  seeds  and  husks.  Cut  oft' 
my  dark  spots  on  the  outside.  Put  the  pre- 
)ared  apples  into  a  granite  or  earthen  ware 
lish.  Put  into  each  apple  from  one-half  to 
)ne  teaspoonful  of  sugar,  according  to  the 
icidity  of  the  fruit,  and  a  bit  of  h^non  peel, 
^our  boiling  watf*r  into  tlie  (li.^li  about  one- 
"(lUi'tli    iiicli    deep  ;ni(l    b;ikf'   in    .-i    inndcr.-it  I'ly 


:{2 


ICKCM'KS. 


hot  ovcii.  Wlu'ii  jM'rfi'ctly  .s»ift  all  throu^'li 
tlio  fruit  is  (lone.  The  tiiiu*  for  baking?  varif>. 
acrdnlinu;  {o  tlie  .si>ecies  of  apple,  frfnu  half  an 
hour  to  two  liours. 

«  \\m;i»  I  la  1 1 . '•i;u\  in».  «n. 

Roniovc    from    cans   several    hours    l»«'f<»re 
usiii^'  ami    pill    in   porcelain  or  >j:ranite-\vare 

•  lisli  to  c»M»l.  Canned  fruit  is  nmch  iniprov*-!! 
Ity  coolinj^,  bein^  more  palatable  and  refresh- 
ing^ than  if  served  direct  from  the  can.  Never 
allow  fruit  tn  remain  in  cans  when  once 
opened.  This  applies  particularly  to  very 
acid  fruit,  and  also  to  meats,  lish,  or  vege- 
•iblcs. 

Hav»*  tin-  p<>tat»M»s  of  a  uniform  si/.e.  so  th.i 
all  may  bedone  at  the  sanie  tinu».      Wn,sh  them 
f  horou;;hly  and  bake  in  a  hot  oven  from  forty 
tiv««  to  tifty  minutvs.     They  are  recoj^nized  a-« 
liein^fdonr*  by  the  soft,  yielding  sensation  jfiven 

•  •n  pinching. 

HO  \^  I  I  l>   !•<  I  I   V  I  <M  «•. 

Bury  un<ler  the  hot  allies  of  an  open  lii' 
(camp)  for  half  an  hour  or  more.  Break  open 
by  s<|ue4*7.inK.     Brtish  the  allies  ••fT  lirst. 


RECIPES.  33 

liOILEl)  POTATOES. 

Wash  the  potatoes  welh     Pare  carefully  so 

s  not  to  waste.     Put  them  on  to  cook  in  l)oiI- 

ag  salted  water,  enough  to  cover,  and  let  boil 

or  thirty  minutes.     It  reciuires  more  time  for 

arge  size  potatoes.     When  easily  pierced  l)y 

,  fork  they  are  done.    Drain  off  the  water  and 

iry  them  on  top  of  the  stove  by  moving  the 

)oiler  back  and  forth  for  a  minute  or  two. 

>erve  as  (piickly  as  possible  after  they  are 

ooked. 

>i  A<ii  i:i)  I'o'iA  roKs. 

Prei)are  as  for  boiled  potatoes.  When  cooked 
Irain  off  the  water  and  masli  in  the  dish  in 
rhich  they  were  boiled.  Add  batter,  pepper, 
md  salt,  to  taste,  and  lastly  put  in  a  little  milk 
)r  cream.  Whip  u])  liglitly  and  serve  imme- 
liately.      Ki'i'p  the  disli  covered  until  served. 

S(  KAI'Kl)  BEEF. 

Cut  a  i)iece  of  steak  fi'ora  the  round,  about 
lalf  a-  pound  in  weight  and  aT)out  an  iiicli 
lii<k.  Lay  it  on  a  clean  meat  bd.-ird  and  with 
I  sharp  knife  sci-ape  off  the  pnlp  until  there 
s  nothing  left  l)ut  stringy  fiber.  Season  the 
icraped  pulp  with  salt  an 'I  ni;d<e  it  intu  >niall 
;akes.  Broil  foi- two  niinuie^  eit  her  by  dii-ect- 
1  eat  over  ; I  de;!!' lire  or  by  heating  a  clean  |ian 

89l(» 3 


;{4  HK<  ll'Ks. 

or  plate  au«l,  when  Iiot,  placing  the  moat  on  it. 
Have  lioth  sides  c<K»ke(l  sulTiciently.  This  is  a 
safe  way  for  a  patient  to  he^in  taking  solid 
food.  Scraped  beef  may  he  prepare<l  very 
ejisily  (»vi'r  mm  aKoliol  lamp. 

iiHnii.i  i>  III  11    -n:  \KK 

Have  a  elt-ar,  iiot  lirt*.  ritiu'i-  <*<^>al  or  cliar- 
roal.  Put  the  steak  on  a  hroih-r,  pla<<'  dirt'ctly 
\fr  the  fiif  foj-  ;ih<«ut  a  minut«s  then  turn 
and  do  .sanu-  witii  other  side.  Hy  apjtlying 
greater  hrat  at  the  out.sct  tin*  juices  arc  kejit 
in  the  nn'Mt.  It  reijuirt's  fnnn  five  to  seven 
minutes  over  a  (dear  lirr  to  l»r(»il  a  steak  an 
inch  thick.  S<'ason  Itoth  si<h-s  with  salt  an<I  a 
litth'  |"-ii|M'r.  hut  no  hutii-r.  Serve  hot.  A 
haked  potato  is  a  good  vegetahle  to  serve  with 
the  aln»ve,  as  is  also  hoiled  rice. 

Another  goo<l  way  to  hroil  steak  is  to  heat  .1 
granite-ware  jdate  on  a  sto\  e  till  it  is(|uite  hot . 
I'laie  the  steak  o.i  it  t  ill  1  >iie  !»ide  is  done;  then 
turn  it  and  do  same  with  other  side. 


H«»il  a  chi«'ken,  pn-jtared  a**  for  broth,  until 
tender.  Set  it  away  till  it  is  coo).  Skim  otl 
the  fat  ;  t4ike  the  meat   ami  cut  it  up  in  cub* 


KKCIPES.  35 

r  small  pieces,  rejecting  all  skin,  gristle,  ten- 
.ons,  and  bones.  To  one  cupful  of  the  meat  add 
]\i-  pint  of  the  broth,  seasoning  with  salt  and 
(cpper.  ^lix  one  teaspoonful  of  flour  with  a 
ittle  cold  water;  blend  it  thoronghly,  and  add 
t  to  the  chicken.  Let  it  stew  for  ten  minutes, 
.nd  serve  with  toast  or  boiled  rice. 

MIXCEI>  (  iri(  KKN   ON    lOASI. 

Pi-(jpare  the  chicken  as  fur  brolli.  When 
;ool,  skim  off  the  fat  and  cut  up  the  meat  fine, 
■ejecting  all  skin,  tendons,  gristle,  and  bone. 
>eason  with  salt  and  a  little  pepper.  Add 
(uough  l)roth,  (;r,  better  yet,  cream,  if  avail- 
bble,  to  make  it  of  the  proper  consistency,  or 
ibout  that  of  cream.  Have  ready  some  nicely- 
jruwiu'd  <lr\"  toast.  ]mmii'  tlic  minced  cliickcu 
)\  (■!■  it,  ami  scr\('  liol . 


rm:  iiosimi  a  i,  stouks. 


I'.KKK    KXIH  V(    r  (M<M    ")   . 

'I'li  half  a  piiil  (if  cold,  st  ci'i  I  i/.f(  1  watfi'  add 
:ialf  a  teaspoonful  tonne  tcaspoitnl'iil  of  lln- 
.iqiiid  extrnct.  Mix  t  lioi-onglily  ;  season  w  itli 
?alt  and  pepper  to  taste,  and,  if  obtainable, 
^vitli  celerv  salt. 


'•'•  KECII'ES. 

Wheif  a  liot  beef  tea  is  re«juirf(l  the  alj«)\  •• 
pn'j)aratif»n  may  be  lieated.  care  })eiii^  takoii 
not  to  n'lnove  th«'  nutritious  runly  flakes  j»r<»- 
luce<l  by  boilill^^ 

M  \  II  IK     Ml  IK. 

Mix  one  (»r  t\v«>  talilfsjtooululs  dt  nialtctl 
milk  with  a  lik«'  quantity  of  warm,  boili-.j 
watrr.  A<i<l  more  water  to  make  up  half  a 
jiint.      Season  with  salt  to  taste. 

Boiling'  water  «an  not  be  us«'«l  to  a«lvanta;.r.- 
in  nuikin^'  up  this  prcjiaration. 

<  IKK  <  1 1   \  ri:. 

(trat**  one  ounc»*  ol  rijurolatf.  Have  rea4l\" 
oiu'pint  of  lM»ilin>;inilk.  Mix  tlM'^rate«|  choe..- 
lHt«'  with  some  hot  milk  into  n  pastr,  a<l»l  it  t" 
tin*  bojlini;  milk  an<I  boil  (ive  or  six  min- 
utes. Flavor  with  su^ar,  om*  teas|K>onful  t<. 
I  he  pint.  If  fn-sh  milk  is  not  available,  mak<- 
tin*  choeolat*'  with  boiling  wati-r  and  a«M  om- 
teaspoonful  of  «<.ii.i.ii-.Ml  mill,  1..  ••ni']\  half  pint 
of  clun'olat4'. 

\  It  IK  IW    It<  M  »  I       III     V  \  <    -  M    \  M.  I    . 

Twu  tal)l)'h|»o<iiifiils  of  arrowr<N»t. 
Two-thirtls  pint  of  hot  wat<'r. 
Two  tablesiKMinfulH  of  Hherry  <ir  bran«ly. 
Two  tea«<p<K»nfuls  of  HUjifar. 


RECIPES.  ')  i 

Mix  tlie  arrowroot  into  a  smooth  paste  with 
hree  tablespoonfuls  of  cold  water.  Add  this 
o  the  hot  water.  Bring  to  a  hoil,  stirring 
onstantly  till  well  blended  and  free  from 
um])s.  Let  hoil  for  1en  minutes.  Add  the 
ugar  and  sherry  or  brandy.  Beat  np  quickly 
iid  pour  into  a  bowl  or  mold  to  cool.  Arrow- 
oot  blanc-mange  may  be  made  with  fresh  hot 
iiilk  or  condensed  milk  diluted.  If  boiling 
rater  is  iise<l  it  causes  the  starch  of  the  arrow- 
oot,  when  first  poured  in,  to  form  into  lumps, 
ience  it  is  best  to  have  the  water  not  (|uite  at 
)oiling  point. 


I  HI,  ir.\'!  loxs. 


II ai;i>-i;i{i:ai)   roAsr  watki}. 

Two  tablespoonfuls  of  powd(.'redhard-l>read. 

One  pint  of  boiling  water. 

( )in'-half  teaspoonful  of  salt. 

Add  tliepowd«;red  hard-bread,  after  toasting 
)r  parching  in  an  oven,  to  the  salted  boiling 
vater.  Boil  for  ten  minutes.  Strain  through 
jauze  and  sei-vc^  hot  oi-  cold.  The  toast  water 
uay  be  tlavoi'i'il  witli  siil;-;ii',  coiidcnsi'd  milk, 
)i"  whiskv. 


:js  kk<  ii'ks. 

II  \  i:i)-ititr  \  I)  <.IM  11.. 

Fourtahlt'spoonfiilsof  iM>w(leretl  har«l-l»n'a«l. 
One  i»iiil  of  boiling  water. 
OiK'-half  t)'as|MMinful  «»f  salt. 
Propaic   in    tlu*  same   niaim«*r  as  tlio  lianl- 
brcatl  toast  water. 

II  \iti)-i(i{i:  \i>  Mr*«ii  oit  I'oKKiiM.i  . 

(Jlle  till!  "I   iMtWilt'lrtl  lianl-lirejul. 

Four  cujis  of  boiling  water. 

One  teaspoonful  of  salt. 

Mixaiulhoil  f(»r  twenty  minutes.  Themu- 
may  be  eaten  with  (•on«len.se<l  milk  or  stew< 
'lrie«l  fruit. 

Care  sliouM   l>e  tak«'n  to  |»revent  sooroliiii 

l>y  fn-^iuent  stirring;  and  the  watei  should  1 

hoilinj^  in  all  caM's  before  a<ldin^  the  |»nw«leitni 

bfi-ad. 

11  \  i:ii-iii:i    \  !>    \-  M  I  I  K    1 1 1  \^  I 

'r<uist  two  or  three  piot'os  «»f  hard-brcjMl  to  a  | 
>;oim1  brown  color  by  placing  in  an  oven  <• 
over  cltMir  lire  on  a  toaster.      When  done  iM»ii 
oiiouj^h    boiling    water    oviT    iheiu    U»   soft* 
tliorou^fhly.      Dilute    two    tablespoonftils    ■ 
ei»ndc*nsed  milk  in  four  tiniena^  murh  boili]i. 
wiiter.     Drain  off  the  water  from  the  toaste. 
bread  and  j»our  on  tlie  milk.     Serve  h(»t. 


RECIPES.  39 

lI.VlJD-HnKAl)     AM)     DKIKI)    APPLKS    (HHOWX 
1  JETTY). 

Soak  the  dried  a[)ples  for  at  least  four  hours. 
Grrease  a  baking  pan  or  dish  and  phice  in  it 
first  a  layer  of  sliced  apples,  then  a  layer  of 
liard-bread  crumbs,  or  whole  hard-bread  soft- 
ened in  boiling  water  for  ten  minutes,  with 
;mall  quantities  of  butter  or  fat  pork  and 
mgar,  and  ground  cinnamon  sprinkled  over 
3ach  layer.  Continue  till  the  dish  is  full,  hav- 
ng  bread  crumbs  for  the  top  layer.  Moisten 
ivith  a  cup  of  water,  or  fresh  or  diluted  con- 
iensed  milk,  and  bake  for  three-tjuarters  of  an 
lour  in  a  moderately  heated  oven.  When  a 
fork  easily  pierces  the  apples  the  pudding  is 
looked.  It  can  be  eaten  hot  or  cold  with  but- 
:er  and  sugar  creamed  together  and  flavored 
with  cinnamon  or  nutmeg;  with  a  simple  sirup 
jf  sugar  and  water,  oi-  with  tli(.'  fr)llowiiig 
■5auce : 

sArf'?:  loi;  ii ai;i)-i:i:i:ai)  im  ddin*;. 

<  )ii('  i)iiit  of  boding  water. 

<  )ne  taldespoonful  of  flour. 
(Jne-lialf  cup  of  sugar. 
One  lemon. 

To  the  water  add  the  flour,  mixed  into  a  paste 
with  three  tablcspooid'uls  of  cold  water.     Boil 


l<i  J{K«U'KS. 

for  ten  minus's.     A(M  tlio  sugar  and  lenio; 
juicf,  strained:  or  i it lior  flavoring  t<»  taste.  i 

It  \<  n\.   MKOII.KI). 

Wash  in  cold  wal«r.  Cut  in  thin  slices  an' 
broil  over  clear  coals  either  on  a  hroilerorwiti 
a  fork  over  a  oharroal  fire.    Serve  immediately 

i;  \«  ON     I  i:i  ri». 

I  111  Hi  t liin  sli«-<'s  alter  wasiiin^.  roll  m  liar<i 
lirea<l  cninilisand  fry  in  a  very  hot  |»an  whicl 
has  heeii  greased.  Sejvson  with  pepju'r  an^ 
ser\e  inimedialely.  The  bacon  nniy  be  frii" 
without  tin*  breail  cniiubs.  if  preferriMl. 

Wash  the  baeon  in  c<»ld  water.     ScrajM'  and    | 
tiini   olT  any  i-usty  or  brownish   sjMits.  and    i 
\  ery  hard  or  dry,  soak  for  a  few  Inuirs  in  vo\' 
w  atei-      Put  it  on  to  c«xik  in  enough  cold  wat< 
t4>  cover  it   well,  l«»l   it   conn-  slowly  to  a  1m»i 
and    then    boil    steadily    until    done.      As   th' 
water  i'va|M)rate8  or  \nn\s  away  reidenish    i' 
with   more   boiling  water.      When   the  baj-oi 
rau  Im«  easily  pien-ed  with  a  fork  in  the  thicker 
|»arl  it  JH  done.     Savi*  the  fat,  it  will  1k»  iisefn 
in  frying;  and  if  gnn-us  are  to  lM'C<M)k«'<l  Iea\' 
eii'-uv'li  ill  the  water  to  .m-a^on  them. 


RECIPES.  41 

CANNED  KOAST  BEEF,  SOUP. 

One  pound  (one-lialf  can)  of  roast  beef. 

One  pint  of  cold  water. 

Salt  and  pepper  to  taste. 

Cut  the  beef  into  small  pieces  and  add  it  to 
he  cold  water.  Let  it  come  to  a  boil  and  then 
immer  gently  for  half  an  hour.  Skim  off  the 
at  and  strain,  t;iking  care  to  express  all  the 
neat  juice  and  gelatine  from  the  meat.  Sea- 
on  with  salt  and  i)epper  to  taste.  A  little 
)eef  extract,  when  added  to  the  above,  im- 
)roves  the  value  and  palatability  of  this  soup. 
^  tablesjioonful  of  hard-bread,  powdered,  may 
)e  added  if  rice  or  other  grains  are  not  avail - 
ible. 

(  ANNKl)   ItOA^r   r.KKl".   ^TIAN  . 

Two  pounds  of  ('aiiiK'*]  roast  beef. 

Six  small  potatoes. 

One  onion. 

Salt  and  pcpj^er  to  tasto. 

Wash,  pool,  and  slice  tlie  vogf^taldes.  Cover 
;hem  with  sufTicient  boiling  salted  water.  Put 
;heni  on  to  boil  .-iimI  when  nc;ir!y  done  ;i(lil  ilie 
•oMst  beef,  well  cut  up.  Season  to  taste  with 
)ei)l>or  and  salt,  and  lot  the  whole  sinuner  ten 
ir  tifleen  minutes  bcfoiM-  sei-ving.  If  potatoes 
ire   nol    to   be  li;ul,  h:ir<l-lii'(-;iil,   ri'iinilied    and 


\'i  HVJ'U'KH. 

softcneil  ill  boiling  water,  may  be  used  witli 
tln'  meat.     CHimod  tomalocs  in   varying  pro- 
portion niako  a  good   a^Mition   to  tlu»  st«*\v  a^ 
aln-ady    described.      In    tlic   absence   of  an 
otht»r   vegetables  they    may   l)e  added   to   t) 
meat  in  the  projiortion  of  ponnd  for  jMumd. 

<    \  V  \  I   I)   l!o  \- I    IlKKT,  lIA-ll. 

Two  pounds  of  canned  roast  beef. 

Six  lioiled  potatoes,  small. 

( )ne  oni«)n. 

Pepper  and  salt  to  taste. 

Chop    up    the    meat    and    vegetables    thor- 
oughly.     Mix  well.     Season  with  pepper  and 
salt  and  brown  in  a  hot  dish  or  frying  pan, 
|»r(^viously  greased   with   pork  or  ba<*on.  inn' 
oven  or  over  the  tire.      When  potat(»es  can  ii' 
be  obtained  a  very  gocnl  hai<li  may  be  mad 
l»y   the  u«e  of   softened    hard-brejul  or  b<»ile<i 
I'ice  in  their  place. 

i  \  N  M  i»  •*  M.I   mil.  <« ri;>\ . 

Cut  up  the  contents  of  a  two-pound  can 
Cover  with  cold  water  and  bring  to  thi'  boil- 
ing jK»int.  Then  a«ld  vegetables  na  dire<'t<'d 
for  roast  beef  stew.  Sea.M>n  witli  jM«pper,  but 
add  no  «.alt.  Stew  for  thn-e  <juarters  of  an 
hour. 


RECIPES.  43 

CANXKI)  sAI/r   HEEF,  HASH. 

Two  pounds  (one  can)  of  salt  beef. 

( )ne  cup  of  liai'd-l)read  crumbs. 

One  onion. 

Bacon  fat  or  beef  fat  (about  the  size  of  an 

Water,  or  soujd  stock. 

Pepper  and  salt. 

Chop  up  the  beef.  Add  the  bacon  fat  or 
jeef  fat,  and  add  sufficient  water  or  soup  stock 
,0  moisten  the  whole.  Season  with  popper 
md  a  very  little  salt.  Parlioil  tlie  onion,  choj) 
t  up  and  add  it  to  the  mixture.  Put  into  a 
'rying  pan  or  mess  plate  and  brown  on  both 
iides.  If  desired,  the  onion  may  be  fried 
Defore  adding  it  to  the  hasli. 

lacK  PUDJuiNc;. 

'I'w(j  tablespoonfuls  of  rice. 

(  )iio  tablespoonful  of  sugar. 

<  )ii('  jiiiit  of  fresh  milk. 

Xiitmeg  (jr  cinnamon  as  llavoring. 

Wash  the  rice  and  cover  with  tlic  milk, 
)reviously  sweetened  and  flavored.  Sci  in  a 
noderatoly  hot  oven.  Stir  cvffry  lifteen  niiii- 
ites  during  the  first  lioui-  ami  then  once  at 
ilie  expiration  of  the  next  half  lioiir.  Ld  hake 
,wo  hours  and  until  brown  to[)  forms.  This 
jives  a  creamy,  slightly  brown  pudding. 


KJ 


CJ 


1 


I 


C 
Z 


> 


m 

Z 


C05blOH73S 


M57489  Qi^ 

A3 

■lOLOGY 
THE  UNIVERSITY  OF  CALIFORNIA  LIBRARY 


